IWP Spices Logo

Dal Bati Churma

40 min


For Bati

1 cup Atta/Whole wheat flour

1/4 cup Sooji/Semolina

2 tablespoons Besan/Chickpea flour

1/4 teaspoon Ajwain/Carom seeds

1/4 teaspoon Fennel powder

1/8 teaspoon IWP Red chili powder

1/2 teaspoon Salt

pinch baking Soda

1/3 cup Melted ghee

1/4 cup + 1 tablespoon milk as needed to form a stuff dough

Ghee to brush on top

For Panchmel Dal

1 cup mixed Dal [Equal amount of Toor Chana, green moong, Urad Chilka and Urad Dhuli]

4 cups Water

1/4 teaspoon IWP Haldi/Turmeric Powder

1 teaspoon Salt

For Dal Tempering

1 teaspoon Vegetable oil

1 teaspoon Ghee

1/2 teaspoon Mustard seeds

1/2 teaspoon IWP Sabut Jeera

1.5 teaspoon finely chopped garlic

1.5 teaspoon finely chopped ginger

1 green chili finely chopped

1 medium red onion finely chopped

2-3 medium tomatoes finely chopped

1 teaspoon IWP Dhania/coriander powder

3/4 teaspoon cumin powder

1/4 teaspoon IWP Garam masala 

Salt to taste

Green Cardamom powder to sprinkle

To serve

1/4 cup melted ghee

How to prepare

For Bati

Preheat oven to 375 F degrees. Line a baking tray with parchment paper and set aside.

To a bowl add atta, sooji (semolina), besan (chickpea flour), ajwain (carom seeds), fennel powder, IWP red chili powder, salt and pinch of baking soda. Mix till well combined.

To this add 1/3 cup melted ghee.

Mix ghee into the flour, rubbing with your fingers till it resemble crumbs.

Now add little milk as needed to form a stiff dough and set it aside for 10-15 minutes.

After the dough has rested for a bit divide the dough into 8 equal parts. Make a ball out of each dough ball, press it and then make a dent in the center.

Place all the bati on a baking sheet and brush them with ghee using a pastry brush.

Bake at 375 F degrees for 15-18 minutes or till the bottom surface turns light golden brown in color. Then take out of the oven, flip all the bati and bake again for 15-18 minutes from the other side till done.

For Dal

To make the dal, first add all the dals in a bowl and add enough water to soak it for around 3-4 hours.

Once soaked, drain the water and add dal to a pressure cooker. Add 4 cups water , salt and turmeric powder and mix.

Pressure cook at high for 2 whistles and then lower the heat and cook for 10-15 minutes till dals are completely softened. Set aside.

Now heat oil and ghee in a pan on medium heat. Once hot, add mustard seeds and IWP Sabut Jeera/cumin seeds and let them crackle.

Then add chopped garlic, ginger and green chili and saute for few seconds or till they start turning golden brown.

Then add chopped onion and cook till the raw smell goes away and they turn translucent.

Now add the tomatoes for cook for 2-3 minutes.

Then add IWP coriander powder, cumin powder, IWP garam masala and salt to taste. Cook the spices for 1 minute.

Add the cooked dal to the pan now and mix. Adjust the consistency of dal at this point, add water to make it thinner.

Let the dal simmer for 5 minutes and then add fresh cilantro.

Sprinkle cardamom powder and garam masala powder on top and serve immediately with bati and extra ghee.


To eat crush the bati a litte in a plate, top it with lots of dal and ghee and enjoy!

  • Image of Dal Bati Churma recipe
Shop Ingredients